British Salami

Baby, this is what you came for. The pinnacle of the curing craft, salami combines creativity and craft, time-honoured techniques and time for each cured sausage to mature, for its flavours to develop. With multiple styles and varieties to explore, salami offers a winding road of delicious discovery. Whether you’re looking for whole or sliced salami, our British made salami will delight whether served on the charcuterie board or cooked.

Salami meats

Most is pork salami, but beef, lamb, goat, venison and other varieties are widely available. Bray Cured has a range of meat salamis online, so you can try them all.

Salami history and how it’s made

The big book of sausage history tells us that, like most cured meat, salami originated as a means of preserving meat supplies, to make them last longer once butchered, and to provide a supply of meat through the winter, or for travels. Preservation explains the basic salami-making process, which involves fermentation and drying. Ground meat and spices are combined with spices, wine and salt, before stuffing into cases. Fermentation prevents the growth of bacteria, before drying develops the flavour and extends the shelf-life. The result is complex, savoury deliciousness.